0 (0)

Categories: Salads, Vegetarian

Three-cabbage coleslaw

Three-cabbage coleslaw
Robert Lachman / Los Angeles Times

Southern fried chicken, coleslaw, biscuits and ham, brownies -- it's the iconic July 4th picnic, so popular (once upon a time) that it became a cliche of the culture, pictured in classic cartoons, nostalgic children's books -- and, of course, ... Read more

Total time: 25 minutes | Serves 4 to 6
Note: From Donna Deane.
  • 1 cup (loosely packed) shredded red cabbage
  • 3 cups (loosely packed) shredded green cabbage
  • 3 cups (loosely packed) shredded savoy cabbage
  • 1/2 cup green pepper, cut into small dice
  • 1/4 cup chopped green onion
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon chopped tarragon leaves
  • 3 tablespoons best-quality olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Cracked black pepper

Step 1In a large bowl, toss together the red, green and savoy cabbage. Add the green pepper, green onion, cilantro and tarragon. Toss with the oil, vinegar and lemon juice.

Step 2Sprinkle with the sugar, salt and a few grinds of pepper. Toss. Cover the bowl tightly and refrigerate until ready to serve or transport.

Each of 6 servings
90 calories; 2 grams protein; 7 grams carbohydrates; 2 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 214 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Pink grapefruit and fennel salad with crab
Salad with shredded turkey, romaine, cilantro and sesame dressing
Fig salad with prosciutto and basil
Salade petatou (Warm goat cheese and potato salad)